Description
This hearty Lamb Curry recipe features tender lamb shoulder simmered in a fragrant blend of spices including garam masala, cumin, turmeric, and cinnamon. Cooked slowly in a rich tomato and chicken stock base, this comforting curry offers deep, layered flavors perfect for serving over basmati rice with naan, yogurt, and fresh cilantro on the side.
Ingredients
Scale
Lamb and Seasoning
- 3 pounds lamb shoulder, cut into 6-inch pieces
- 1 teaspoon freshly cracked black pepper
- 3 teaspoons kosher salt
Cooking Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 2 teaspoons turmeric
- ¾ teaspoon ground cinnamon
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken stock
For Serving (Optional)
- Cooked basmati rice
- Warmed naan bread
- Plain Greek yogurt
- Minced fresh cilantro
Instructions
- Season the Lamb: Pat the lamb shoulder pieces dry and season them evenly with freshly cracked black pepper and 2 teaspoons of kosher salt. This initial seasoning helps to enhance the flavor of the meat before cooking.
- Brown the Lamb: Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the lamb pieces and brown them on all sides for about 15 minutes total. Once browned, transfer the lamb to a plate and set aside.
- Sauté Aromatics and Spices: In the same pot with the lamb drippings, add the finely chopped onion and cook, stirring often, until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in garam masala, cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon of salt, mixing well to incorporate the spices evenly with the onions and garlic.
- Add Liquids and Simmer: Pour in the crushed tomatoes and chicken stock, scraping any browned bits from the bottom of the pot to add flavor. Return the browned lamb to the pot and bring the mixture to a gentle simmer over medium heat.
- Slow Cook the Lamb: Reduce the heat to low, cover the pot, and allow the lamb to cook gently for 1½ to 2 hours, stirring occasionally. This slow cooking tenderizes the lamb until it is very soft and flavorful.
- Thicken the Sauce: Remove the lid and continue to cook the curry uncovered for about 20 minutes, allowing the sauce to thicken slightly. Skim off any excess fat from the top if desired to create a leaner dish.
- Serve: Spoon the lamb curry over cooked basmati rice and serve with warmed naan bread, a dollop of plain Greek yogurt, and a sprinkle of minced fresh cilantro alongside for freshness and added flavor.
Notes
- For a richer flavor, consider marinating the lamb in the spices and garlic for a few hours before cooking.
- If you prefer a spicier curry, add chopped fresh chilies or cayenne pepper along with the other spices.
- Skimming fat from the surface after cooking helps reduce the richness for a lighter curry.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
